Rich In Flavor, Sesame - Flavored Persimmon Lights Up The Dinner Table



Rich in flavor, sesame-flavored persimmon lights up the dinner tableSweet persimmon coated in rich sesame paste makes a charming fall appetizer.
The fruit used in the dish serves to enhance any menu. “We want to make the most of the fruits’ sweetness, sourness, aroma and texture. The balance is the key,” says Kimio Tomura, owner of a restaurant that features the cuisine of Kyoto.



Grapes and figs can also be used. The sesame sauce should not be too thin or salty. Serves two.

INGREDIENTS

2 persimmons (seedless and firm)

1 Tbsp sweet mirin sake (bring to a boil to cook out the alcohol)

Daikon radish and carrot

Sesame sauce:

80 grams white sesame paste

20 grams sugar

About 2 Tbsp dried bonito and kelp dashi stock

1/2 Tbsp light soy sauce

Less than 1 tsp vinegar

METHOD

Slice off calyx (stem remnant) and part of the underside so the persimmon sits upright in the container. Using a spoon or other instrument, hollow out the persimmon, making a bowl, while saving the fleshy meat of the fruit.

Mix the flesh of the fruit with sweet mirin sake. Place in the fridge for 30 minutes to an hour until the surface softens.

Prepare the daikon and carrot as a garnish using the “katsuramuki” technique. Place the knife along the side of the daikon lengthwise, then peel off a continuous wide sheet by rotating the vegetable. Next, cut the sheet into a 1.5 cm long strip. Use slicer if needed. Do the same with the carrot. Immerse in water to make the strips crisp, then drain.

Place sesame paste and sugar in mortar and mix. While you are mixing, add the dried bonito and kelp dashi stock slowly until the sauce thickens. Add soy sauce to taste. Add a touch of vinegar (Be careful not to add too much, sauce should not taste sour).

Mix persimmon flesh with sauce. Serve in the hollowed-out persimmon bowl and place the radish and carrot garnishes on top.

Estimated time: 55 minutes (45 minutes to prepare, 10 minutes to finish)

Nutritional information (per serving): kilocalories, 125; sodium content, 0.2 grams; fat content, 5.5 grams